want a slice of fig, bacon & blue cheese tart with balsamic reduction drizzle?

what if i told you the tart is easy to make, comes together quickly and is delicious? so...with fresh fig season rapidly coming to a close...i suggest you make it as soon as you can...how about this weekend?

i have written many times of my love of fresh figs....my beloved fig tree produces two crops per year and i constantly experiment with new and different recipes in a effort to vary the way i serve this amazing fruit. i first asked the question do you like fresh figs? in a story written in june 2008 and listed my favorite fig recipes. i still am surprised at how often that story is accessed. i receive numbers of hits from search engines every day with people asking the question..."what do i do with figs?"

well....for me...the best thing to do is eat them fresh off the tree...particulary on a hot day when the figs are warm...pure bliss....after that, my only advice is to keep it simple....whatever the recipe...let the "figginess" shine through.

i have made fig jam for years...but last year my twitter friend lelonopo suggested i add orange liqueur to the jam...oh my! this stuff is so good i started making it in large batches and added it to my website. our fig & orange liqueur jam quickly became a best seller. but...let me tell you....after spending numerous hours the past few weeks in the commercial kitchen making the jam...i am ready for a few easy peasy recipes to end the season. one day last week...after eight hours in the commercial kitchen...i had a small basket of figs left...and no idea what to make for dinner. i inventoried the fridge and came up with some bacon, blue cheese and a frozen pie shell i had made a few weeks ago...i thought..."fig, bacon & blue cheese tart with salad? how great does that sound?" and...best of all...if you have a tart shell on hand..this comes together in minutes.

so...a bit about the pie shell. this is one area where i do not even try to experiment any more. i am not a classically trained pastry chef and do not always understand the science of baking. one time i tried to substitute olive oil for the butter in a pie crust...it turned out like a cracker....so i leave this area to the experts. and....once i find a recipe that works for me...i stick with it...making it over and over until it becomes foolproof for me. alice water's recipe for tart and pie dough is an example. i tried it years ago because it was made with all butter instead of the usual butter/shortening or all shortening recipes of the past...personal preference....but i do not care for shortening. i loved the results and pretty much use this version exclusively in all my pies. and...since the recipe yields 2 11 inch tart shells....i almost always have one in the freezer....a bonus when i am pressed for time.

to prepare for the recipe...make the tart shell (or, even easier, buy an excellent quality prepared frozen pie shell. i have seen ones made with high quality ingredients at whole foods and other specialty markets). cook the bacon using the oven method i discussed a few posts ago in BLT pasta?. once you have a tart shell and cooked bacon...the rest of the recipe is a total breeze! and the tart should be very handcrafted and rustic looking...so no need for perfection when arranging the figs.... :)

fig, bacon & blue cheese tart with balsamic reduction drizzle

12-18 fresh figs cut in half

6 slices thick cut bacon, cooked until very crispy and then chopped into small pieces

4 oz. blue cheese, crumbled

grey salt

freshly cracked black pepper

1 tbsp fresh rosemary or lavender, minced

1 cooked pie crust (recipe follows)

balsamic reduction (recipe follows)

preheat oven to 375 degrees. fill bottom of cooked tart shell with fig halves, arranging in a circle and slightly overlapping. completely fill the shell with figs. season the figs lightly with salt and pepper. sprinkle the crumbled blue cheese and bacon over the figs. top with minced rosemary or lavender. bake in preheated oven for 20-25 minutes until cheese is melted and figs are hot and bubbly. remove from oven, allow to cool slightly and cut into wedges. drizzle with balsamic reduction and serve.

Alice Waters Tart and Pie Dough Recipe
Makes two 10-ounce balls of dough: enough for two 11-inch tarts or one double-crust 9-inch pie
Have measured:
1/2 cup ice-cold water
Mix together:
2 cups all-purpose unbleached flour
1/2 teaspoon salt (omit if using salted butter)
Add:
12 tablespoons (1 1/2 sticks) cold butter, cut into small (1/4-inch cubes)

Cut or work the butter into the flour with a pastry blender or your fingertips, leaving some of the butter in fairly large, irregular pieces. This will take 1 or 2 minutes. (or mix for no more than a minute, at medium-low speed in a standard mixer fitted with the paddle attachment.)

Pour in three-quarters the water, stirring all the while with a fork until the dough begins to form clumps. (In the mixer, turn the speed to low and pour the water down the sides of the bowl, mixing for 30 seconds or less.) Keep adding water if needed. Divide the dough in two, bring each part together in a ball, then flatten them into disks. Let rest, refrigerated, for 1 hour or longer.

Line a 9-inch tart or pie pan with the dough, folding the edges in to make double-thick sides. Press the sides in to make double-thick sides. Press the sides in well and prick the bottom all over with a fork. Refrigerate for at least 1 hour.

Preheat the oven to 375 degrees. To keep the dough from shrinking while it bakes, line the shell with a piece of foil or parchment paper, then fill the tart with a layer of dried beans (or other pie weights). Bake for 15 minutes or until lightly golden brown around the edge. Take the tart out of the oven and remove the foil and the weights. Return to the oven and cook for another 5 to 7 minutes, until the pastry is an even light golden brown.

balsamic reduction

2 cups balsamic vinegar
1 tsp organic honey
1 tsp organic agave nectar

add ingredients to saucepan and cook over medium heat until liquid has reduced by half. allow to cool. i always keep this on hand, stored in a mason jar in my refrigerator....drizzle on cheese, fruit (esp strawberries), steak, roasted or poached chicken, steamed vegetables, pound cake....i use this on almost everything...

welcome to fall everyone!

best,
diane
napa farmhouse 1885™
"live a green live of style"

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what is Studio-Store?

oct 2009 update....

yeah! we have a store! o.k....it is a temporary "pop-up" shop called Studio-Store in downtown napa. my friend, the artist valerie raven, and i have moved into a vacant storefront @ 1144 main street, napa ca 94559. we are here until the landlord leases as a long term deal...so we could be here a month? a year? who knows?...but you gotta be creative in this economy.

the entire napa farmhouse 1885™ collection, along with cool art from valerie , is available for purchase...so please come and visit....we are open wednesday through saturday from noon to six. and sign up for our mailing list for notices of all the special events we have planned....

i will post updates and photos soon....oh, and for those of you who have emailed me asking why it has been so long since i posted...this is the reason....we spent the past few weeks moving in and setting up...but i am working on a new blog post to be published this weekend...how does a fresh fig, bacon, blue cheese tart with balsamic drizzle sound?

best,
diane
napa farmhouse 1885™
"live a green live of style"™

follow me on twitter

to learn about our company...and receive special offers only available to our preferred customers...please sign up for our email list....on the right hand sidebar of this post....thanks!

tea sandwiches? how about egg salad?

when was the last time you had tea sandwiches? did it actually involve tea? i just realized that i have been making and serving tea sandwiches frequently this summer...what a perfect solution for a quick, easy and fairly light lunch....plus, they are just cute. i know that the only difference in tea sandwiches and a regular sandwich is the way they are cut...but, to me, the cut makes all the difference.

it all started late last spring when my book club read three cups of tea, one man's mission to fight terrorism and build nations...one school at a time by greg martinson and david oliver reline. have you read this amazing book? if not, go out as soon as you can and get it...buy it, borrow from a friend, check it out from the library...whatever...just find it. it is beautiful, inspiring and...whatever your politics... so, so important in today's unsettled world. my favorite quote from the book is this passage from hajji ali...a leader of baltistan... to greg martinson, the book's author:

"the first time you share tea with a balti, you are a stranger. the second time you take tea you are an honored guest. the third time you share a cup of tea, you become family, and for our family, we are prepared to do anything, even die."

now back to tea sandwiches (a very odd transition)....while the book places an emphasis on the importance on drinking and serving tea as a way of building and maintaining relationships it has absolutely nothing to do with eating sandwiches!! but my book club has evolved into a "foodie" club. whatever book we read...whether or not it is about food...leads to a dinner at one of our homes...we rotate monthly with a theme menu involving the book's title. so, for three cups of tea, we came up with tea sandwiches. i made mine with egg salad...and that night...sitting around a table in napa with eight terrific girlfriends...eating, drinking (o.k..wine not tea) talking, laughing...the book's emphasis on slowing down and taking the time to nurture relationships seemed amazingly appropriate.

fast forward a few weeks...a non-profit group i belong to works to make life a bit easier for people in need...they visit people in hospitals, visit home bound elderly folks, help families out at funeral receptions, etc...tons of stuff. one thing we do is put on a luncheon every other month for 120-150 primarily senior citizens. we work really hard to decorate...have entertainment (bingo, anyone?) and provide a nice lunch. somehow, i have become in charge of planning the meal, shopping and overseeing the many, many volunteers who help cook, serve and clean up. i am not able to help in the other areas...but these luncheons are pure joy for me...i am constantly told that they are the highlight of our guests' month...sometimes the only social activity they have. they eat, talk, laugh, catch up with old friends...(sounds a bit like my book club, right?)

so, for our last luncheon i suggested a menu of tea sandwiches, salad, cupcakes, tea and lemonade. for our sandwiches we had: tuna salad, chicken salad, egg salad, and deviled ham salad. (i confess that i had never heard of deviled ham...but the senior citizens loved them and told me stories about making them when they were children)....i made the egg salad..and 200 chocolate mini cupcakes!!!! again, tea sandwiches were a hit...

last week my good friend karen came for lunch. she always comes with her bull mastiff, phoebe...and mosey and phoebe are fast friends....so the visits are always a blast. i decided to make tea sandwiches because, as you can tell, they have become the theme of summer lunches...again, an afternoon of talking, eating, laughing and catching up.

a frequent occurrence this summer was the number of people asking my how to hard boil eggs..and how to make egg salad. surprised me at first...but i have come to realize that sometimes easy, basic techniques are just not taught....many people told me they had never hard boiled an egg in their life...so i thought i would share how i do it...and my egg salad recipe. for those of you that are experts...please weigh in...there are so many points of view...i would love to share best practices....for everyone else...please give it a try...and tell me how you do...

so...for hard boiled eggs...there are many opposing tips...add vinegar...don't add vinegar...etc. a few people have told me that it is better to use eggs that are a few days old...too fresh and the shells will stick. i have no idea if that is true..or, if it is, why...but here is what works for me...

hard boiled eggs

bring a large pot of water to a rapid boil. add 1/4 cup white or apple cider vinegar. gently add desired number of room temperature eggs to pot using a slotted spoon. reduce heat to a simmer. (keep an eye on the water to ensure it stays at a simmer...you do not want the water to come back to a boil.) cook the eggs for 10-12 minutes depending on the size of eggs. ***note, you should plan to experiment a bit with the timing...most recipes i read advise a shorter cooking time than what works for me...the eggs are never cooked through...try it a few times until you get it the way you like*** when the eggs are ready, remove from pot, again using the slotted spoon, and immediately place in an ice water bath. when cool enough to handle, they are ready to peel.

egg salad tea sandwiches

8 hard boiled eggs, peeled and chopped

1/4 cup finely chopped red onions

1 tbsp finely chopped chives

2 tbsp finely chopped sweet gherkin pickle

1/2 cup mayonnaise

sea salt

freshly cracked black pepper

1/8 tsp paprika

french or sourdough bread, sandwich sliced

add eggs to mixing bowl. add onions, chives, gherkins, and 1/2 the mayo to the eggs and gently combine. add a pinch of salt and pepper and the paprika and stir again. use a much of the remaining mayo as you like...some people like their salad a bit dry..some creamier...so whatever works for you. taste and adjust seasonings as desired.

assemble sandwiches by first cutting off the crusts if you want a traditional tea sandwhich..i love the crust...so sometimes i keep them on...these sandwiches are flexible depending on your preferences. make 6 full size sandwiches giving each a thin layer of egg salad (about 2 tbsp per sandwich) cut each sandwich in half on the diagonal...and then cut again to make 4 triangles. plate either by piling them on a bit platter, or serving individually with 4 tea sandwiches per person. i sprinkle additional paprika over plate for a bit of color...

***note, you will have left over egg salad***

enjoy your tea sandwiches...more importantly...enjoy the people you share them with...

have a good week..

diane

napa farmhouse 1885

"live a green life of style"

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BLT pasta?

o.k....everyone loves blt sandwiches, right? the combination of tastes....bacon, lettuce and tomatoes....on perfectly toasted bread...a classic. i thought....if it works on toast...why not linguine? (but then again...what doesn't work with pasta?)...so last night i made something new...BLT pasta....

i had thick cut bacon on hand....and i bought some organic cherry tomatoes and organic spinach at the farmer's market this week without knowing what i was going to do with these ingredients. friday night is usually pasta night at our house...and i felt like something different...so i did some experimenting and....guess what?....BLT pasta really, really works....

regular readers know that my family eats pasta quite a lot...i long ago gave up my "carb phobia".....but i do try to ensure the ratio of vegetables to pasta is at least 50/50. the dish tastes better...and is better for you. so i added a lot of the tomatoes and spinach (yes...i know a true blt has lettuce not spinach....but i took a little bit of creative license here...the BLT was the inspiration...)...enough bacon to make it taste amazing...and some seasonings...and...viola....a delicious dish with only 5 main ingredients...easy, quick, simple...how perfect for a friday night?....

one technique that makes this easy-breezy...i oven bake the bacon. have you noticed that bacon has become the "it" ingredient lately? i see bacon in everything...savory dishes, desserts...covered in chocolate....paired with caramel....on ice cream...you name it...and everyone is recommending the oven method vs top of stove frying. preparing in the oven is so much easier...and cleaner... this is the method i used for this dish...and i am including the directions...but feel free to fry yours if you prefer....as long as the bacon is really crunchy, prepare it however you wish.

another suggestion is to follow the quantity listed for spinach. if you are not used to sauteing or wilting greens you will be surprised as how much they cook down....a lot yields a small amount. honestly...i may even increase the quantity the next time i prepare this dish....and yes...i will prepare this often.....it is that good...

the 10 oz of spinach in the skillet covering the tomatoes

the spinach after 5 minutes....see the bottom of the pan...and all the tomatoes....illustrates how much volume is lost by wilting....

BLT Pasta

6 oz thick sliced bacon (approx. 5 slices)

12 oz cherry tomatoes*

10 oz baby spinach leaves* thoroughly washed

extra virgin olive oil

1/2 lb long pasta..such as linguine or fettuccine

1/2 tsp red pepper flakes

grey salt

freshly cracked black pepper

1 tbsp snipped chives*

*if you can...use local sustainably or organically grown ingredients....there really is a difference in taste....

prepare bacon

preheat oven to 400 degrees. line rimmed baking sheet with foil. lay bacon strips directly on top of foil...or you can add a rack to the sheet and place the bacon on top of the rack...frankly, i have prepared the bacon both ways and do not see much of a difference).

bake bacon in preheated oven for 10 minutes. remove from oven, flip slices and return to oven for another 5-10 minutes....caution...watch bacon carefully during the last few minutes...it goes from cooked to burnt really fast!

remove from oven and place bacon slices on paper towel lined plate. pat extra fat off bacon and allow to cool....tear into bite sized pieces. reserve bacon drippings from baking sheet.

pasta

bring large pot of water to rapid boil. add handful of salt and pasta and cook according to package directions. meanwhile, add 1 tbsp bacon drippings and 1 tbsp olive oil to a large skillet over medium heat. add tomatoes and saute for 2 minutes. with point of a sharp knife, prick each tomato...this allows the hot steam to escape...cook an additional 2 minutes. add all the spinach to the pan and cover for 1 minute. the spinach will just begin to wilt. stir and continue cooking...this time uncovered. cook 3-5 minutes until spinach has wilted but is still very green. (refer to photo). add red pepper flakes and salt & pepper to taste. when pasta is ready, drain and add to skillet. add bacon and another drizzle of olive oil to pan and combine all ingredients until well mixed. taste and adjust seasonings if needed. sprinkle chives on top of pasta. pass freshly shredded parmigiano-reggiano alongside pasta if desired.

so.....how do you prepare bacon? and what is your favorite dish using this ingredient?

happy mid-september eveyone!

best,
diane

napa farmhouse 1885
"live a green life of style"
http://www.napafarmhouse1885.com/

follow me on twitter
to learn about our company...and receive special offers only available to our preferred customers...please sign up for our email list....on the right hand sidebar of this post....thanks!

grilled vegetable pasta? easy, peasy!

sometimes i make dishes that are so incredibly easy i feel silly actually blogging about them...i mean, they don't require much in the way of technique or skill...they just taste delicious. but then i will serve the dish to family and/or friends...and the first thing i hear is... "you have to blog this"... i look at it this way....for the experienced cooks who read this blog...please use the easy/peasy items as an excuse to share your own simple recipes in the comments section. for new cooks...my cooking philosophy can be summed up as..."use the best quality, freshest, local, organic/sustainably grown ingredients you can...and don't muck them up with overly complicated recipes.".... example...grilled vegetable pasta...truly a dish anyone can make...and...best of all.... one of the most versatile recipes imaginable...


it was over 100 degrees a few days last week and we had invited some friends to come over for a mid-week dinner...i did not want to turn on the oven...and had stocked up on tons of beautiful vegetables at the tuesday napa farmer's market....so i turned to my tried and true summer go-to pasta. the beauty of this dish is that it is incredibly flexible...you can make this with whatever vegetables you like...but this time i had lots of yellow squash, zucchini, red onions and tomatoes. the secret to the taste is that the vegetables are grilled....and, when they are prepared outside using a bbq grill, the dish is pure bliss...

i always have dried pasta on hand....and thanks to oxbow....amazing bread from model bakery is just a few minutes away....the farmer's market is held on tuedays and saturdays from may through october...so versions of this menu are made frequently throughout the summer...pasta, a sourdough baguette from oxbow (i grill it and then rub with fresh garlic and drizzle with really good e.v.o.o.!), salad with homemade vinaigrette, and a fresh fruit dessert (think cobblers...loads of cobblers using the olive oil biscuit recipe from my last post)....how good does that dinner sound?

today, i am posting a pasta recipe using 2 kinds of summer squash, onions and tomatoes...but i have made it with all types of squash, eggplants, peppers, mushrooms, asparagus, corn...you name it...anything that sounds like it would taste good grilled works.

grilled vegetable pasta

3 yellow crookneck squash*, sliced lengthwise about 1/2 inch thick

3 zucchini*, sliced lengthwise about 1/2 inch thick

1 large onion*, sliced lengthwise about 1/2 inch thick

3-4 heirloom tomatoes*, sliced lengthwise about 1 inch thick

1 cup mixed fresh herbs* (basil, italian parsley, mint, rosemary, thyme..whatever you like) roughly chopped

3/4 cup extra virgin olive oil

grey salt

freshly cracked black pepper

1 lb pasta..again, whatever type you like... i used pappardelle in this recipe)

good aged balsamic vinegar for drizzling

additional e.v.o.o. for drizzling

chives*, snipped

freshly shredded parmigiano-reggiano cheese

*locally grown and organic or sustainably grown if you can*

prepare charcoal grill...i prefer using hardwood coals...better for the environment and they do not have that bad "chemical" smell.

meanwhile, place vegetables in a rimmed dish and pour the olive oil over the vegetables. add 1/2 the herbs, a generous pinch of salt and 1 tsp pepper and gently toss the mixture until the vegetable are completely covered with oil. set aside while grill is getting hot.

when grill is hot remove crooknecks, zucchini and onion slices from pan and place on grill...(reserve olive oil from dish)...give squash a minute or two and check for nice grill marks. brush top side and turn allowing to grill until just cooked through. add tomato slices during last minute of cooking....you do not need to turn tomatoes. remove vegetables from grill and add to a large serving bowl.

while waiting for coals to get hot, bring a large pot of well salted water to a rapid boil. just before placing vegetables on grill, add pasta to boiling water and cook for 8-10 minutes until al dente'. drain and add to serving bowl containing grilled vegetables. pour reserved olive oil over pasta/vegetables and gently stir. add remaining 1/2 cup fresh herbs and a drizzle (about a tsp.) of the vinegar to bowl and stir again. taste and add additional salt & pepper if needed. drizzle with additional e.v.o.o if desired. garnish with chives and serve. pass the cheese separately.

so...my friends loved the dinner and promptly asked for it to be served again on labor day next week and...since i have 20 people coming to dinner the day before with a much more complicated menu planned...i think grilled vegetable pasta is the perfect solution to entertaining two days in a row.... yeah summer!!

for those of you in the usa...what are you making for the holiday?...actually...for everyone...what are you eating this weekend?

best,

diane

diane padoven

napa farmhouse 1885

"live a green life of style"

http://www.napafarmhouse1885.com/

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extra virgin olive oil biscuits?

by now my addiction to extra virgin olive oil is well known....i use the stuff in just about everything. for the past few years i have even revised many of my baked goods recipes to substitute e.v.o.o. for vegetable oil and/or butter. now, don't get me wrong. sometimes nothing can replace butter...but... to me... olive oil provides a delicious alternative.

take biscuits for example. i have a couple of recipes for traditional biscuits that call for butter...they are delicious, light, flaky, buttery...and certain dishes just seem to require this version. but last year i developed a recipe for biscuits using extra virgin olive oil instead of butter. even better, they are drop biscuits, eliminating the need to roll out and cut the dough...perfect for last minute requests...lazy sunday mornings....and weeknight dinners. i find they are fast becoming favorites for my family and friends. i make them all the time...have even experimented with optional ingredients like fresh herbs, onions, cheese....they all work.

a couple of regular readers emailed me recently and asked if i am anti-butter? oh no!...i do not mean to start a controversy :) .... as i said..sometimes there really is no substitute for butter...and, since my book club is reading julie and julia ...and i am rereading all the recipes in mastering the art of french cooking...i am inundated with butter. but i really do find that i have transitioned to cooking and baking with e.v.o.o. about 90% of the time. i know it is healthier...and...honestly...i just like the taste better. happily...no one has to choose a permanent solution....mix and match. but i do urge you to experiment with baking using olive oil.

to make those experiments easier...i have posted a butter to olive oil conversion chart. i found this on the internet years ago and find it works perfectly for my recipes....give it a try...and please let me know what you think of the biscuits.

butter to olive oil conversion chart

butter......olive oil

1 tsp ............3/4 tsp

1 tbsp...........2 1/4 tsp

2 tbsp ..........1 1/2 tsp

1/4 cup .......3 tbsp

1/3 cup .......1/4 cup

1/2 cup........1/4 cup plus 2 tbsp

2/3 cup.......1/2 cup

3/4 cup.......1/2 cup plus 1 tbsp

1 cup ..........3/4 cup

i make these biscuits all the time...for breakfast with eggs... served alongside soups, stews, chili for lunch or dinner...my husband adores them with oven fried chicken (made with e.v.o.o. of course) coleslaw and roasted sweet potato fries (again with the olive oil...do you see a pattern?)
he loves the biscuits slathered our persimmon-jalapeno jam.

extra virgin olive oil drop biscuits

3 cups organic unbleached flour

1/2 tsp salt

2 tsp alum free baking powder

2 tsp organic sugar (optional)

1/2 cup extra virgin olive oil

3/4 cup milk...any kind...i use 2%

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet. using a large bowl, sift together the dry ingredients. add the olive oil and stir using a fork. large lumps will form and the flour will not be totally mixed into the dough. gradually add the milk a little bit at a time just until all the flour is incorporated into the dough...note you may not need all the milk.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 25 minutes or until biscuits are golden brown. i use approximately 2 forkfuls of dough for each biscuit (about 2 tbsp)...but you can make yours as small or large as you like. baking times will vary depending on size. serve immediately

unbaked biscuits

variations...these biscuits are very versatile...depending on what i am serving them with i sometimes add one or more of the following ingredients....fresh chives, italian parsley, basil, rosemary, minced garlic, diced onions, cheese

the recipe as written makes large biscuits...but as an alternative...make them half the size...and fill with ham, smoked salmon or dilled chicken for terrific appetizers....

so...extra virgin olive oil biscuits? what do you think?

best,

diane

diane padoven

napa farmhouse 1885

"live a green life of style"

to learn about our company....and receive special offers only available to our private list...please sign up to receive our emails...on the form located on the sidebar of this blog...thanks

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want some pink lentils with roasted beets?

i love creating recipes. usually, i am inspired by something...a write up in a magazine, a wonderful dish at a restaurant, fresh in-season produce at the farmer's market...you never know when and where inspiration will strike. a few weeks ago i was inspired by color...and it all started with lentils...

o.k...even i realize how odd that sounds. but we spent a day at the coast...stinson beach to be exact and ...on the way home...we stopped at a produce stand located just off the road in sonoma. i stocked up on loads of locally and sustainably grown fruit and vegetables...and nuts....beans...you name it...my basket was packed. then, just as i was heading to the check out, i saw the most beautiful pink color imaginable. when i checked it out i discovered it was pink lentils. i bought a big bag full...had no idea what i was going to do with them...but that color was too cool to pass up.

so...pink lentils...now what? my first thought was some type of salad...but after a bit of research, i realized that "colored" lentils get a bit soft when cooked...no salad. i moved on to the idea of a warm dish prepared with a lot of different vegetables and i couldn't get the concept of beautiful, natural color out of my mind....i stared at all the vegetables i bought...separated everything by color..and...ta dah!!!...decided to create a dish using color as the unifying touch.

i had three bunches of baby beets...each bunch a different color...red, purple and orange. i love roasted beets and thought about the pink lentils with the red, purple and orange beets...sold! then i added white garlic, orange carrots, ruby red cherry tomatoes, light green shallots, deep green chives, green extra virgin olive oil and burgundy colored balsamic vinegar to the ingredients list....how gorgeous is that? even better... it sounded like it would taste delicious...there you go...mother nature at her finest...food that looks good...tastes good...and is incredibly good for you...home run!

i made the dish and...i must say...it turned out as wonderful as i hoped. give it a try and please let me know what you think... i served mine with roast chicken and a green salad....what sounds good to you?

pink lentils with roasted beets

3 bunches organic beets (1 bunch of each color...red, purple orange...beets 1-2 inches in diameter)

extra virgin olive oil

grey salt

2 c pink lentils

4 c water

2 cloves garlic, minced

1 small shallot, minced

1 small carrot, diced

1 small package cherry tomatoes

extra virgin olive oil

balsamic vinegar

grey salt

freshly cracked pepper

2 tbsp snipped chives

photo process of preparing beets for roasting

roasted beets

preheat oven to 400 degrees. wash beets and cut off greens only...not the stems (save greens for another use...delicious sauteed in e.v.o.o. and stirred into pasta)

tear off 3 pieces of tin foil twice as large as size of 1 bunch of beets. place the trimmed red beets in the center of one piece of foil. drizzle with 2 turns of the olive oil. sprinkle with a pinch of grey salt. wrap the beets tightly in the foil to ensure no steam escapes. repeat process with the orange and purple beets. place on a rimmed baking sheet. roast in oven approx. 1 hour. test after 45 minutes by carefully opening one packet and piercing one beet with the point of a sharp knife. beets are ready when knife easily slides into beet.

allow beets to cool. cooked beets are really easy to peel. you just pull off the skin. be careful to peel over a bowl as beet juice can stain counter tops, wooden cutting boards and your clothing :)

lentils

place the lentils and water in medium saucepan and bring to a soft boil. reduce heat to simmer and cook for 15 minutes, stirring occasionally. add garlic, shallot, carrots and tomatoes and cook an additional 5-10 minutes or until lentils are tender. remove from heat. stir in the prepared beets (cut larger ones in half), 4 tbsp e.v.o.o and 1 tbsp aged balsamic vinegar. season with additional grey salt and pepper to taste. (add additional oil and vinegar if lentils seem dry). top with the chives and serve immediately

have you ever created a dish based on color? what did you make? please tell us about it in the comments section of this post....

happy middle of summer everyone!

best,

diane

diane padoven

napa farmhouse 1885

"live a green life of style"

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